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Michael Guerra's Cajun remoulade recipe puts a spin on a classic

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Michael Guerra, executive chef at Havana Beach Bar & Grill, located in The Pearl Hotel in Rosemary Beach, Fla., offers a twist on a Louisiana favorite, inspired by the flavors of the Gulf Coast.

Although many variations on classic remoulade exist, most recipes consist of a mixture of mayonnaise, Dijon mustard, prepared horseradish, scallions, lemon juice, parsley, and cayenne. Sometimes, they also include cornichons and capers for additional tangy, briny flavor.

Guerra's version adds roasted red pepper to the mix, and it's great served with some simple fried fish or shrimp.


  • 3 large red bell peppers
  • 1 2/3 T smoked paprika
  • 3 T red-wine vinegar
  • 1 T Dijon mustard
  • 2 cloves garlic
  • ½ t cayenne
  • 2 c mayonnaise

1. If grilling the peppers, preheat a gas grill on high heat. When hot, add the peppers. Otherwise, place the peppers directly on a gas stove over high heat.

2. Allow the peppers to char, turning occasionally with tongs, until black all over.

3. Place in a bowl and cover with plastic wrap. Once cooled, peel the charred skin and remove the seeds.

4. Transfer to a blender with the paprika, red-wine vinegar, Dijon mustard, garlic, and cayenne. Purée the mixture until smooth.

5. In a bowl, combine the mayonnaise with the pepper mixture and mix thoroughly. Refrigerate.



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